|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken wings cooked, cooled, sauce added then reheated at 117 F in the hot holing cabinet. Chef removed from the cooler, partially heated, then placed in the warming cabinet. Chef stated food would be removed from the hot holding cabinet finished off, then placed out on the bar. Reheat food properly to 165 F before placing in the hot holding cabinet. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed meat loaf, stuffed pork chops, and grilled chicken recently placed in the deli case at 49-50 F. The ambient air temperature measured less than 41 F and other foods in the unit measured less than 45 F. Ensure that foods are below 45 F before placing in the deli cases after preparation. CDI- Removed and placed in the blast chiller. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed built-in thermometer not working on the deli case. CDI- Thermometer placed in the cooler during inspection. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed food partials in the sanitizer basin of the three-compartment sink. CDI- Water discarded and replenished. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up inside the microwave. Clean regularly. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed build-up on the floor under the cook line. Clean as needed to prevent build-up. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed build-up on the hood vents. |